Healthy Egg Casserole (Egg Bake) Recipe

I created a Crustless Egg Casserole made with nine simple ingredients, eggs, veggies, bacon, cheese and seasoning, that keeps it low carb and includes an unexpected swap you will want to read about.

I stumbled onto this Healthy Egg Casserole like a happy accident, and I still get a little thrill when I slice into it. Low carb but bold, it proves eggs can be the main event and not just a sidekick.

I fold in fresh spinach and watch how simple things transform, which is probably why I keep pinning it to my Eggs In The Oven Recipes list. It’s basically a Crustless Egg Casserole that feels light but honest, no fluff.

If you like breakfast that surprises you, this one will make you rethink mornings a little.

Ingredients

• eggs pack high quality protein, vitamin D and choline, keep you full longer
• bacon adds savory crunch and fat, tasty but higher in sodium and saturated fat
• sharp cheddar gives melty, tangy flavor and adds calcium and protein
• red pepper brings sweetness, vitamin C, fiber and bright color
• spinach is leafy, low cal, full of iron, fiber and vitamin K
• milk smooths texture, adds calcium and some carbs, use any kind you like
• onion gives mild sweetness and savory depth, contains small amounts of fiber

Ingredient Quantities

• 8 large eggs
• 1/2 cup milk, any kind you like
• 6 slices bacon, cooked and crumbled
• 1 cup shredded sharp cheddar cheese
• 1 small red bell pepper, diced about 1 cup
• 1/2 medium yellow onion, diced about 1/2 cup
• 2 cups fresh spinach, roughly chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

How to Make this

1. Preheat oven to 350°F (175°C) and lightly grease an 8×8 inch or 9 inch baking dish with oil or nonstick spray.

2. Cook 6 slices bacon in a skillet over medium heat until crisp, drain on paper towels, then crumble; reserve about 1 tablespoon of the bacon fat for the veggies if you want extra flavor.

3. In the same skillet, add the reserved bacon fat or a splash of oil and sauté 1/2 cup diced yellow onion and 1 cup diced red bell pepper until softened, about 4 to 5 minutes.

4. Add 2 cups roughly chopped fresh spinach to the skillet and cook just until wilted, about 1 minute; remove from heat and let cool a minute.

5. In a large bowl whisk together 8 large eggs, 1/2 cup milk (any kind), 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper — whisk until yolks and whites are blended but don’t overbeat.

6. Stir the crumbled bacon, the sautéed veggies and 1 cup shredded sharp cheddar cheese into the egg mixture until evenly distributed.

7. Pour the mixture into the prepared baking dish, top with a little extra cheddar if you like, and smooth the surface so it bakes evenly.

8. Bake for 30 to 35 minutes until the center is set and the top is lightly golden; a toothpick or instant read thermometer should come out clean or read about 165°F.

9. Let the casserole rest 5 to 10 minutes before slicing so it firms up and is easier to serve. If it browns too fast, tent with foil while baking.

10. Store leftovers covered in the fridge for up to 4 days and reheat slices in the oven or microwave.

Equipment Needed

1. 8×8 or 9 inch baking dish, greased
2. Large skillet (for bacon and veggies)
3. Large mixing bowl
4. Whisk
5. Cutting board and chef’s knife
6. Measuring cups and measuring spoons
7. Rubber spatula or wooden spoon
8. Tongs and paper towels (for draining/crumbling bacon)
9. Instant read thermometer or toothpick to test doneness

FAQ

Healthy Egg Casserole (Egg Bake) Recipe Substitutions and Variations

• Milk (1/2 cup): swap for unsweetened almond or oat milk, 1:1, same amount — lighter and dairy free.
• Bacon (6 slices): use turkey bacon cooked and crumbled, or about 1 cup diced cooked ham if you want less fat or no pork.
• Sharp cheddar (1 cup): substitute with 1 cup part‑skim mozzarella or ~3/4 cup crumbled feta for a tangier, lower‑fat option.
• Fresh spinach (2 cups): use 2 cups chopped kale or Swiss chard (remove thick stems), or 1 cup frozen spinach thawed and squeezed if you got no fresh.

Pro Tips

– Squeeze out the spinach and any other wet veggies real good before you add them. If they go in soggy theyll water down the whole thing, so press them in a clean towel or paper towels after cooking for a few seconds.

– For cleaner slices let the casserole cool longer than you think, or stick it in the fridge for 20 to 30 minutes before cutting. It firms up way better and wont fall apart when you serve it.

– Use a richer liquid if you want a creamier custard, like half and half or a splash of heavy cream instead of all milk. If you want it firmer use less milk or add an extra egg. Dont overbeat the eggs though, you want them mixed not foamy.

– Choose your pan for the texture you want. Metal gets a slightly crisper edge and bakes faster, glass holds heat longer so check it earlier, and lining the pan with parchment makes lifting slices out way easier when youre done.